Description
Baby spinach, crisp cucumber, and juicy cherry tomatoes mingle with creamy avocado and chickpeas, all coated in a tangy lemon-Dijon vinaigrette that brightens every bite.
Ingredients
- 4 cups baby spinach leaves
- 1 cup cucumber chopped
- 1 cup cherry tomatoes halved
- 1 medium red bell pepper chopped
- 1/2 medium red onion thinly sliced
- 1 ripe avocado diced
- 1/2 cup canned chickpeas drained and rinsed
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Wash spinach, cucumber, cherry tomatoes, bell pepper, red onion, and avocado thoroughly.
- Chop cucumber, halve cherry tomatoes, chop bell pepper, thinly slice red onion, and dice avocado.
- In a large bowl combine spinach, cucumber, cherry tomatoes, bell pepper, red onion, avocado, and chickpeas.
- In a small bowl whisk together lemon juice, extra virgin olive oil, Dijon mustard, sea salt, and black pepper until emulsified.
- Drizzle the dressing over the salad and gently toss until ingredients are evenly coated.
- Serve immediately or refrigerate for up to one hour before serving.
Notes
- High fiber ingredients help promote satiety and support healthy digestion.
- Avocado provides heart-healthy fats that aid nutrient absorption and sustain energy.
- Keep dressing separate when storing to maintain the salad’s crisp textures.
- For extra protein, top with grilled chicken breast, baked tofu, or a sprinkle of feta cheese.